Spinach And Ricotta Stuffed Mushrooms With Caramelized Onions - cooking recipe

Ingredients

12 None button mushrooms, stems removed
7 oz ricotta cheese
4 oz frozen spinach, thawed, drained
1/3 cup finely grated Parmesan cheese
2 tbsp chopped sun-dried tomatoes
2 tbsp pine nuts
1 tbsp lemon juice
None None Caramelized Onions
1 tbsp oil
2 None small red onions, thinly sliced
2 tbsp brown sugar
1 tbsp balsamic vinegar

Preparation

Preheat oven to 350\u00b0F. Lightly grease a baking tray. Arrange mushrooms on prepared tray.
In a medium bowl, combine ricotta, spinach, 1/2 the Parmesan, tomatoes, pine nuts and lemon juice. Season to taste. Fill each mushroom with 1 tbsp spinach mixture. Sprinkle with remaining Parmesan. Bake mushrooms for 15-20 mins, until golden and tender.
Meanwhile, to make the caramelized onions, heat oil in a large frying pan over medium heat. Saute onions for 4-5 mins, until tender. Add sugar and vinegar. Reduce heat and cook for 8-10 mins, stirring occasionally, until caramelized.
Serve mushrooms topped with caramelized onions.